If you have lots of rhubarb on hand, the best way to use it up is in this recipe. Tart rhubarb is sweetened with a touch of sugar and is drizzled over top of the most perfect French Toast. Top it all off with some maple syrup and strawberries, and you will have an elegant breakfast!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
For the Rhubarb Sauce:
- 4 cups rhubarb, sliced 1-cm thick
- 1/3 cup granulated white sugar
- 1/2 cup water
For the French Toast:
- 1 French loaf, sliced 2 cm thick
- 5 eggs
- 1 cup 2% milk (or use cream if you want to be extra fancy)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 oz. amaretto liqueur (optional)
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 8-10 strawberries, sliced
- Maple syrup
Place the sliced rhubarb, sugar and water into a small sauce pot. Bring to a boil over high heat. Once bubbling, reduce the heat to medium-low and let the rhubarb sauce simmer for 10-15 minutes, or until the rhubarb fully disintegrates. Set aside to cool slightly.
Next, prepare your egg mixture. Beat the eggs, milk, orange zest, vanilla, salt and amaretto (if using) in a shallow baking dish. Make sure that there are no streaks of eggs–you want a very smooth mixture. Set aside.
Heat a large frying pan over medium-high heat. Once hot, add the butter and oil.
Once the butter has melted, dip a slice of bread into the egg mixture. Soak it on one side for 5 seconds, flip it, and soak it in the egg mixture for another 5 seconds, then place it in the pan. Repeat the process for the remaining bread.
Fry for 2-3 minutes per side, or until golden brown. Once cooked, arrange on a plate and top with the rhubarb sauce, sliced strawberries and maple syrup. Serve immediately and enjoy!